Low in fat Tahini-peas chickpeas dressing

Recipe of today is brought to you by letter D… not d for "dressing" but d as in my husband D, who cannot get enough of this sauce. It has been paid on salads and rain on sandwiches, since I have for the first time (we are now on our second batch). I do not think that he realized the low fat content is because my secret ingredient (chickpeas) magically amplifies the tahini flavor, making it taste as it contains many more sesame paste that really. In his words, it is a bold dressing, spiced with a bit of a bite of lemon juice, raw garlic and ginger root. It has manly, Yes, but I like it too!

To get the recipe, I just had to mention how honoured I am that this blog has once more been nominated for a Veggie award. Thank you for all your votes in the past-your support means more, to me, that you can imagine. I would appreciate your vote again this year. You can win some cool prizes, but you will definitely earn my gratitude and thanks!

Finally, if you have the habit of using the Index of the recipe, you may notice a big change. I have just the updated so that each category goes to a page with miniature photos and excerpts of text to help you to find what you are looking for. If you liked the old version of the list, it is still there for the moment, but it has not been updated in time. I hope that you will grow to love the new look, which updates automatically whenever a new recipe is displayed. Click here to see what the salad dressings category looks like.

This sauce will be increase in flavor-garlic flavor-especially over time, so if you are not a lover of garlic huge, just use a clove.1/4 cup chickpeas1/4 cup lemon juice1/2 cup water1 soup tahini1/2 tbsp tamari or soy sauce1 soup gluten-free chia seeds or ground flaxseeds1 tbsp nutritional yeast1 – 2 cloves garlic2 teaspoons ginger root, mincedFreshly ground black pepper to tastePlace all ingredients in blender and process at high speed until completely blended. Refrigerate until this that well chilled. DRESSING will continue to thicken while than cooling. Add additional by the teaspoon water if dressing is too thick.

Preparation time: 5 minute. Cooking time: 0

Servings: 10. Performance: 1 1/4 cupsNutrition (per serving of 2 tbsp): 26 calories, 9 calories from fat, 1.1 g total fat, 0 mg cholesterol, 70.3 mg sodium, potassium 30.2 mg, carbohydrate 3.3 g, <1g fiber,=""><1g sugar,="" 1.4g="" protein,="" 0.8="">marked: -eat-living gluten-free, high fat, sugar free, vita-mix

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Tri-poivre creamy dressing

I tried to eat a big salad every day, and although I did not fully succeed, especially in my recent trip for spring break, I would be able to eat as much as me if I was stuck with the same boring salad sauce day after day.  I can drizzle my Special salad with dressing for about a week, maybe two, before bored and need for a change.

Recently, I have been in creamy dressings as I do with a combination of plain white balsamic vinegar and soy milk.  Vinegar causes milk soy Cailler, resulting in what I call the buttermilk effect.  Then I mixed in some seasonings I am craving this day here (smoked paprika is probably my favorite) with a few seeds chia, which thicken the dressing and help to cling to the Salad Greens.

A few days ago salad boredom led me to examine in my cabinet spices for something that I had not yet made a dressing, and the small pot of pink peppercorns practically jumped in my hand.  Pink pepper grains, if you have not used previously, are much softer and softer than the grains of pepper black or white, probably because they are not actually pepper at all, but tiny dried berries.  They have a layer external paper and easily crushed with a mortar and pestle, but get all sort of thrust in a pepper mill (I tried and it doesn't work). They are sweet you can eat on the pot without getting red in the face, although they build in a modest heat if you eat lots of them.

Which leads me to a last warning about this salad dressing: it is not for the shy spices among you.  When combined with black and white pepper, pink pepper fruity grain becomes more assertive, and although a full salad this sauce will have you breathing down gallons of water, you will feel a pleasant (for some of us) to accumulate heat.  I used a teaspoon full of pink pepper grains, but if you're concerned that it might be too spicy, I recommend from the lesser amount-and permanently reduce the amounts of black and white pepper, which are the real heat balance.

(printable version)

plain 1/2 cup unsweetened balsamic blank 1/3 cup milk soy (or rice vinegar) 1 clove of garlic 1/2 - 1 teaspoon pink pepper grains, crushed after measuring spoon 1/4 teaspoons freshly ground black pepper 1/8 tsp ground white pepper 1/2 spoon coffee onion powder 1/2 spoon coffee salt (or to taste) 1/2 teaspoon chia seeds (or ground flaxseed) place all ingredients in a blender and process until smooth. Refrigerate for at least 1/2 hour or until the sauce has thickened. Stir well before use.Time (duration) of cooking: 5number of portions (yield): 7

Nutrition (by 2 tablespoons): 20 calories, 3 calories from fat, less than 1 g total fat, 0 mg cholesterol, 171.3 mg, potassium 41.6 mg, carbohydrates 3 g, sodium less than fiber 1 g, 2 g sugar less than 1 g protein0.3 point.

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…Check some of these low fat dressings:

Marked as: CORE -eat-living, gluten-free

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